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This post was written by Alina Islam, a wonderful Certified Nutritional Practitioner from Toronto, Canada. She is a writer, speaker and nutritional consultant. You can read more of her work at AlinaIslam.com or follow her on Facebook, Instagram, and Twitter.

I think that by now, we all know vegetables are good for us. So why is it most of us still go through the day without eating any at all? P.S. That shredded iceberg lettuce in your pita wrap does NOT count

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Here are the two main reasons:

  • We don’t like how they taste
  • We don’t know how to add them into our diet
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With this recipe, you’ll be tackling both. This is something SO SIMPLE you can do to start eating more vegetables and it’s still what I turn to on the days where I know I haven’t eaten enough.

Here what you do: for lunch or dinner, eat what you normally would, and then saute some dark leafy greens on the side in a bit of oil and sprinkle on seasonings. It takes two minutes, tastes amazing and you’ll feel ridiculously proud of yourself for have a plate of bright green veggies on your plate.

Sauteed Greens

Serves: 2

Ingredients:

  • 1 bunch dark leafy greens e.g. spinach, kale
  • 1 Tbsp. olive oil
  • Seasonings to taste: chilli, sea salt, garlic powder

Instructions:

  • Wash and dry the greens.
  • Tear greens into smaller, bite-size pieces.
  • Sauté just until wilted and bright green (should take just a few minutes)
  • Add seasonings to your taste.
  • Plate and serve!

This article was republished with permission from alinaislam.com.

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Alina Islam
Certified Nutritional Practitioner, CNP
"Alina Islam is a Certified Nutritional Practitioner (CNP) and in-house nutritionist at The Hearty Soul in Toronto, Canada. Through her relatable approach, Alina loves to educate and empower her clients to create long-lasting, sustainable change using food, lifestyle and natural supplements as her toolkit. Click here to claim her free eBook, 'The Beginner's Guide to Meal Prep' to lose up to 10 pounds, skyrocket your energy and take control of your health."
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